Pumpkin Nut Bread

5 from 5 votes

This pumpkin nut bread creates the perfect combination of pumpkin and nuts. The texture and taste are both amazing!

Course: Dessert

Cuisine: American

Servings: servings

Calories: 366kcal

Cost: $7

Preheat oven to 350°F. Spray a 9x5-inch or 8x4-inch loaf pan with cooking spray.
Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour. Stir in nuts
Pour batter into prepared pan.
Bake for 40-50 minutes. ITest it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done.
Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.

Make your own buttermilk for this homemade bread! You can of course buy from the store if you’d like. Swap nondairy milk by using the amount called for and adding 1 teaspoon vinegar or lemon juice in place of the buttermilk.
You can use a 9x5-inch or 8x4-inch loaf pan. The smaller pan will dome more than the larger pan.
When using the toothpick trick, place the toothpick in the center of the crack and it should come out clean or with just a few crumbs.
Store in an airtight container for up to 2 days or freeze for up to one month.
Also makes 12 muffins.